Blufftop Bistro at Les Bourgeois Vineyards - Full Menu

A tantalizing blend w/ aromas of raspberry cherry, this chilled sweet red wine dazzles the palate w/ layers of ripe fruit

Unlike an ordinary blush, this wine is made w/ the Native American Catawba grape giving it a bold fruit flavor a pleasantly sweet finish

This popular sweet white wine has a bouquet of honeysuckle w/ hints of honeydew lush tropical fruit

A‎ medium-bodied wine w/ fruity character soft finish is diversely appealing, suitable for an array of occasions

A semi dry red wine w/ soft character light fruity aromas is broadly appealing reveals the uniqueness of the Missouri St. Vincent Grape

This sweet silky Port produces aromas of dark confectionaries ripe berries which proceed the rich, rustic flavors the Norton grape is known for

Using primarily Vidal grapes gives t his methode traditionale sparkling wine a refreshing aroma w/ a crisp effervescense dry finish

With no oak to mask the intense tropical fruit overtones, this wine is blended w/ 100% of the best white varietals grown in Missouri

With a rich floral nose, this fresh white wine delivers a hint of sweetness a crisp subtle finish

Creamy cajun spiced pasta, sautéed zucchini, peas, shallot, parmesan cheese hot habanero honey

Sautéed shrimp in a light tomato sauce grilled andouille served over cheesy grits, drizzled with hot habanero honey bacon crumbles

Fried goat cheese grits served with pepper jelly

Selection of cured meats, artisan cheese, house pickled vegetables served with mustard, compote, fresh fruit, and crackers

House smoked prime rib, Patchwork Farms pulled pork jam, caramelized onions, provolone cheese, Logboat Mamoot au jus, served on a toasted baguette with house-cut creole spiced potato chips

This Chardonel combines crisp pear apple aromas w/ light oak to create an exquisite full bodied dry white wine w/ a steely finish

Braised then pureed mushroom pâté topped with chive oil, charred shallot, fresh herbs, orange zest, and torched rosemary, served with rye crostini

Crispy romaine lettuce tossed with caesar dressing, bagna cauda croutons, shaved parmesan, and freshly grated black pepper

Cut romaine lettuce, lightly cured cucumber, sliced green onion, snap peas, shaved watermelon radish, hard boiled egg, goat cheese bagna cauda crouton crumb with green goddess dressing

Red wine poached pear, gorgonzola crumble, toasted walnut, and thinly shaved shallot served on spinach with red wine vinaigrette

Basque style savory gorgonzola cheesecake, poached pear brulee with sugar, topped with toasted walnuts, glazed with house wine reduction

A sweet but balanced wine exploding w/ fresh Concord grape flavor

This full bodied dry red wine showcases the unique characteristics of Norton, the state grape of Missouri. A bouquet of violet spicy earth tones w/ rich fruit flavors linger through a light tannin finish

A stew of braised white beans, sauteed mushrooms, onions, fresh herbs, and earthy mushroom broth topped with crispy puff pastry

Mamoot braised short rib, sautéed button mushrooms and pearl onions, pappardelle noodles with a hearty cream sauce

Hand battered and pan fried sole served with a sauteed Brussels sprouts salad, mushrooms, shallots, garlic, and tomato, topped with herbed beurre blanc sauce

Warm brie, fresh sliced pear, shaved prosciutto fresh cut strawberries drizzled with honey topped with microgreens

Blackened smoked turkey breast, garlic honey aioli, candied bacon, lettuce, tomato garlic dashi pickles served on house sourdough

Stewed vegetables blackened beef with a creamy mashed potato topping

6 ounces of ground beef, filled with smoked garlic confit, on a toasted brioche bun with bacon jam, house pickles, a toasted garlic aioli, fried shallots butter lettuce served with house-cut creole spiced potato chips

Pan roasted chicken thigh resting on sautéed spinach in a mushroom velouté served with a salt crusted baked potato with smoked crab butter

A blend of roasted squash, heirloom tomatoes, eggplant, and onion, sauced with a vegetable ragu, served over creamy polenta

Featured steak crusted with a blend of pink, green, white and black peppercorns, sauteed mushrooms and pearl onions, red wine au poivre sauce, pommes puree

French Onion or Soup du Jour

Served with seasonal compound butter, seasoned olive oil house compote

Smoked red beans, spiced tomato sauce herbed rice

Whipped chive butter, pit-smoked ham brie served on house ciabatta

Soft potato pasta glazed in vegetable broth, herbed compound butter, toasted smoked goat cheese, micro greens and fennel fronds